Water Chestnut Layered Salad Recipe
Ingredients
| 1 medium head of lettuce, torn into bite sized pieces | ||
| Celery stalks | 3 , thinly sliced | |
| 1 medium onion, sliced in thin rings | ||
| Water chestnuts | 1 10 Ounce, thinly sliced | |
| 1 10 ounce package frozen peas | ||
| Sour cream | 2 Cup (16 tbs) | |
| 3 tablespoons sugar Parmesan cheese, grated | ||
| Tomatoes | 3 | |
| 4 hard cooked eggs | ||
| 1/2 pound bacon, crisply fried and crumbled | ||
Directions
In a deep bowl (preferably glass) arrange in layers in the following order: Lettuce, celery, onion, water chestnuts and lastly, frozen peas.
Over this spread mayonnaise (or mayonnaise and sour cream) right to the side of the bowl, sealing the edges.
Sprinkle with sugar, then Parmesan cheese.
Cover tightly and refrigerate for 24 hours.
Just before serving, decorate with tomatoes and eggs, cut in wedges.
Sprinkle with bacon bits.
A very attractive salad.
Over this spread mayonnaise (or mayonnaise and sour cream) right to the side of the bowl, sealing the edges.
Sprinkle with sugar, then Parmesan cheese.
Cover tightly and refrigerate for 24 hours.
Just before serving, decorate with tomatoes and eggs, cut in wedges.
Sprinkle with bacon bits.
A very attractive salad.
Chef
